| 聚赖氨酸抑菌性能的研究 |
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| 引用本文： | 刘慧,徐红华,王明丽,郎林,秀兴楠.聚赖氨酸抑菌性能的研究[J].东北农业大学学报,2000,31(3):294-298. |
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| 作者姓名： | 刘慧 徐红华 王明丽 郎林 秀兴楠 |
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| 作者单位： | 东北农业大学食品学院 黑龙江 哈尔滨 150030 |
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| 基金项目： | 1996～ 1998年黑龙江省自然科学基金资助项目!
(96 0 8号 ) |
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| 摘 要： | 利用圆滤纸片抑菌试验法研究了聚赖氨酸单独作用及其与醋酸混合使用时 ,对 G( +)菌、G ( - )菌、真菌的抑制效果 ,并探讨了高温对聚赖氨酸抑菌活性的影响。结果表明 ,聚赖氨酸对革兰氏阳性的微球菌 ,保加利亚乳杆菌、嗜热链球菌 ,革兰氏阴性的大肠杆菌、沙门氏菌以及酵母菌的生长有明显抑制效果 ;聚赖氨酸与醋酸复合试剂对枯草芽胞杆菌有明显抑制作用 ;经高温处理后的聚赖氨酸对微球菌仍有抑菌活性 ,表明聚赖氨酸具有较好的热稳定性能。
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| 关 键 词： | 聚赖氨酸 防腐剂 抑菌效果 |
The sutdy of poly-lysine in food |
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| LIU Hui,XU Hong-hua,WANG Ming-li,LANG Lin,JI Xing-hua.The sutdy of poly-lysine in food[J].Journal of Northeast Agricultural University,2000,31(3):294-298. |
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| Authors: | LIU Hui XU Hong-hua WANG Ming-li LANG Lin JI Xing-hua |
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| Abstract: | The method of bacteriostasis circle with filter paper was used on the study of poly-lysine which ihibited in gram-negative,gram-postive bacteria and fungus with alone of added acetic acid. We researched the inflution in the ability preservative of poly-lysine with high temperature. The result was that poly-lysine could inhibit. Micrococcus, Lactobacillus bulgaricus, Streptococcus thermophilus, Escherichia cdi, Salmonella, Saccharomycete, and Bacillus subtillis with acetic acid. However, poly-lysine was well in heating stabitity when temperature was higy, they conld also inhibit Micrococous. |
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| Keywords: | poly-lysine preserver inhigion activity |
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